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Bagara Baingan by Shripriya Ramakrishnan

posted 22 Feb 2014, 19:44 by Rajmi Arun   [ updated 22 Feb 2014, 19:45 ]
Brinjal Contest entry by Shripriya Ramakrishnan


Small Brinjals - Around 15
Peanuts - 1 cup
Sesame seeds - 1/2 cup
Dry coconut pieces - 1/2 cup
Green Chillies - 7-8 (use 10-12 if you want it to be very spicy)
Garlic - 6 clovesRed onion - 1 big
Ginger - 1 inch piece
Tamarind - gooseberry sized.
Small piece of cinnamon, 2 cloves, cumin seeds, turmeric - for seasoning.
Coriander leaves for garnishing.
Salt - as needed.
Oil - If you want to deep fry the brinjals.

1. Wash the brinjals, wipe it, and slit them with the stem intact.

2. You can deep fry these slit brinjals in oil. If you are diet-conscious, microwave the slit brinjals in a microwavable plate for 5-6 minutes on high until they are almost done. Alternatively, you can shallow fry the slit brinjals.

3. Dry roast peanuts, sesame seeds, and dry coconut. Chop onion. Fry green chillies, garlic, ginger, chopped onion, tamarind in a teaspoon of oil. Grind all of these into a paste.

4. Heat 2-3 tablespoons of oil and all the items mentioned for seasoning. Add the cooked brinjals. Then add the ground paste and some water according to the desired consistency. Add salt.Let it simmer. Once it is done, turn off the stove and garnish with coriander leaves.

This goes very well with Pulavs, briyanis,chapathis, naan and paratha varieties.